International cuisine Flashcards
What do we need to know to plan a menu? 9 things
- Cultural and socioeconomic situation.
- Seasonality/product. Also what people want during different seasons.
- Number of servings.
- Age and type of costumers.
- Budget of different departments.
- Allergies and dietary requirements.
- Available equipment.
- Nutrition.
- Budget.
Purpose of menu externally? 8 things
- Design
- Communication
- Logo
- Behaviour
- Language
- Mission
- Vision
- Culture
Purpose of menu internally? 3 things
- Kitchen equipment.
- Production planning.
- Staff hirering.
Different types of menus? 6 types
- Staff
- Speciality
- Business lunch
- Gala menu
- Menu by age progression
- Diet menu
Prerequisites of menu planning. 6 things
- Products / merchandise knowledge
- Nutritional concepts
- Cost calculation
- Kitchen material & equipment
- Menu structure & proper hiring
- Costumer trends / preferences.
How much is 1 kcal?
1 kcal = 1000 cal
How to calculate calories?
100g*amount used in recipe/100
What are the macronutrients?
- Proteins
- Lipids
- Carbohydrates
- Water
Definition of nutrition?
Science that studies nutrients and other substances in foods and in the body and how these relate to health and disease.
Biological reasons to eat and drink?
- Building and maintaining all parts of the body
- Oliling the system.
- Comforting the body
- Fuelling the engine.
At what point does carbohydrates have a low glycemic index and what does it mean?
Carbohydrates with a low G1 values (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and therefore also insulin levels.
Types of cabohydrates?
- Sugar
- Starches
- Fibre
What are the essential fatty acids?
Omega-3 & Omega-6
What it’s the type of fatty acid of omega-3 and omega-6?
Polyunsaturated fatty acids.
What it’s the type of fatty acid of omega-9?
Monounsaturated fatty acid. Helps bring down cholesterol and supports immune system.
How much water does an adult need a day?
2 to 2.5 L
What’s the job of the head chef in terms of menu planning?
Plans purchases, organizes deliveries and plans the work.
What’s the job of the purchasing department in terms of menu planning?
Places orders with suppliers.
What’s the job of the head of restaurants in terms of menu planning?
Plans visuals and communication.
What’s the job of the finance department in terms of menu planning?
Checks that the purchases comply with he financial budget.
What are the software used for? 4 points.
- Standard recipe data.
- Optimized food costing management.
- Nutritional information.
- Centralized storage of information, and link to other systems.
Information in the software? 4 points
- Name of the recipe.
- Number of portions.
- Exact needs.
- Products.
4 main costs in restaurants?
- Labour costs 53.5%
- Food cost: 26.7%
- Other costs: 32.7%
- Taxes 5.6%
Menu engineering analyses/sales mix matrix. 4 things
Plow horses: Low profitability, high transaction count.
Dogs: Low profitability, low transaction cost.
Stars: High profitability high transaction cost.
Puzzles: High profitability, low transaction cost.
